Wednesday, September 15, 2010
Baked Chicken Cordon Bleu with Spinach
2 skinless, thin boneless chicken breast filets
1/4 tsp sea salt
1/4 tsp freshly cracked black pepper
1 Tsp of French mustard
3 slices of Provolone cheese
4 slices of black forest ham
1/2 cup Italian seasoned bread crumbs
Preheat oven to 350 degrees. Coat a casserole dish with nonstick cooking spray.
Season each piece of chicken with S&P on both sides. Spread one side of each filet with mustard. Layer a few leaves of spinach over the mustard. (You can use quite a bit. It might look like a lot but it will cook down.) Place 1 slice of cheese and 2 ham slices on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, seam side down. Brush each filet with EVOO and then roll in bread crumbs.
Bake for 25 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven on broil for about 3 minutes, or until cheese has melted and starts to bubble.
Boil egg noodles according to directions. Drain. Toss pasta with juices from chicken at the bottom of the casserole dish.
Remove toothpicks from chicken and serve over noodles.